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Method

To make the dumplings, rub the flour
and butter together so it looks like
breadcrumbs. Stir in the cheese,
parsley and salt and pepper to season
and set aside.

Heat the oil in a large pan or flameproof
casserole (about 3.5 litres) over a high-ish
heat, then throw in the halved shallots.
Fry for 2-3 minutes till beginning to soften
and turn brown and gold in places. Now
still working on quite a high heat, add the
potatoes and watch for the same effect,
about 5-7 minutes, stirring with a wooden
spoon and generally moving the pan
about a bit. Add the garlic, carrots and
fennel, allowing a couple of minutes
between each so they get a chance to
release their flavours. Pour in the stock
along with most of the wine, then stir
in the sugar and soy sauce and return to
the boil. Simmer covered for 10 minutes.
If preparing ahead make up to the end
of step 2, cool and chill for up to five hours.
About 20 minutes before you are ready to
serve, bring back to the boil,
and continue with step 3.

Stir about 2 tbsp of water into the
dumpling mixture to form a soft dough.
Break off small pieces to make 20-25
dumplings, then shape into rounds
about the size of a cherry tomato.
Add the green beans and simmer for
5 minutes, then add the mushrooms
and courgettes. Stir the cornflour into
the remaining wine until it has dissolved,
then stir into the casserole until it
thickens. Bring to the boil, stir well then
gently place the dumplings on top.
Cover the pan with a lid and simmer
gently for about 15 minutes till the
dumplings have risen, and the stew is
rich and thick and the vegetables
deliciously tender. Check the seasoning.

Mix the chilli and herbs together in a
small bowl and scatter on top of the
casserole.

Just about to serve this up to my extended family who are all veggies and real foodies! Found it easy to make apart from making the mistake of submerging my dumplings so they have gonea bit soggy. I've had a taste already and its yummy. We're always on the look out for veggies recipes that are hearty and warming for cold days like today that don't just involve pasta.
Thank you

Have made this about 3 times now & have absolutely loved it every time. The fennel gives a wonderful flavour to the whole dish, and the cheesy dumplings (which we've made with a variety of different cheeses now just for a bit of variation) on top are a treat. The chilli gives it a really gentle warmth too (but can always add more if you want a kick!)-we always add the chilli with the stock to give it time to infuse.

Those who say it dosnt have much taste either have no taste buds or havent followed the recipe. It's an absolutely fabuluos dish. Brilliant for a cold blustry day. Full of flavours and really scrummy. I actually made this in Autumn and couldnt find Fennel anywhere so substituted some Parsnips and leeks.

I very rarely eat vegetarian food and like others, thought this would be healthy but bland. In fact, it was surprisingly good - although I did add thyme, a bit of tomato puree and more soy than in the recipe. The fact that it is cheap, one pot, easy to make and easy to adapt means that this recipe will become a firm favourite with me. Definitely worth a try whether you're veggie or not.

I made this without the dumplings as an accompanionment to roast chicken, and it made a really nice change. The herb and chilli topping is well worth it and definitely lifts the flavour (I replaced the chives with thyme). Funnily, when I whizzed the leftovers up to make soup it had a taste and texture very reminiscent of a properly made chicken soup without any meat being in there!

Thought it was a lovely casserole, but the dumplings were no good. They broke up into a mush when cooked on top of the casserole, I think because the ingredients did not make the dumpling mixture stiff enough.
I don't want to use commercial dumpling mix, yuk! but would be glad of anybody's ideas of an alternative dumpling, or indeed the same recipe altered slightly to give a firmer texture.
Any ideas?

Lovely - has become a staple when my veggie daughter visits. I use whatever root veg i can find - but always replace fennel with leeks. A bit of chilli in the stock, with a splash of dijon mustard, honey in place of sugar and a little rice flour to thicken an increased volume of liquid makes it lovely

I have to admit, I was a little skeptical when my friend invited me round for dinner to try this recipe. I was worried it might be bland, as so many healthy things are. So i had a sneaky little taste halfway through cooking time, and lo and behold it was packed with flavour! and at the end of the cooking process- a yummy dish that was certainly not bland. a keeper for a reliable sunday night.

Cooked this for some friends and an enemy last night. Read here that it may be a little bland. We were all quaking in our boots at the very thought. As it sat in the oven all we could think of was the possibility of a bland dinner and how much of a travesty that would be. Even as the first spoonful approached my mouth I was still living in relative fear.

BUT WE WERE WRONG!!

The instant it hit my tongue my taste buds came alive, for the casserole was anything BUT bland...in fact I would go as far to say it was bursting with flavour.

My husband challenged me to make a meat-free sunday lunch and I gave this a whirl. It was a fair bit of work but no more than preparing a traditional roast and very therapeutic on a sunday afternoon! We found it packed with flavour and every last scrap went. This one is definitely a keeper!

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